CookEat Recipe
Beef Mignons Strasser
Beef tenderloin on toast with fried tomatoes, sherry mushrooms and broiled bacon.
Method
Steps
Step 1
Trim the two-pound beef tenderloin and cut into six equal rounds. Season with one teaspoon salt for the beef and half a teaspoon finely ground white pepper and keep refrigerated. Quarter the six red tomatoes, remove the seeds and season separately with one level teaspoon salt, half a teaspoon sugar, three saltspoons finely ground white pepper and half a teaspoon chopped parsley.
Step 2
For the fritter batter, sift the half pound flour into a bowl. Mix in two tablespoons olive oil, separate half teaspoon salt for the batter, one tablespoon icing sugar, three commercially pasteurized egg-yolk equivalents, half a gill cold water, one gill cold pasteurized milk and one teaspoon food-grade vanilla essence. Stir for five minutes. Just before frying, beat the three commercially pasteurized egg-white equivalents to a stiff froth and fold in gently for one minute.
Step 3
Coat all the tomato quarters in the batter, letting excess drip off. Fry carefully in batches in enough hot canola oil in suitable equipment without overfilling for about ten minutes until golden and the batter is fully cooked throughout. Drain well and keep briefly hot; discard leftover batter.
Step 4
Trim the stems from the six large mushrooms and peel the caps. Fry the caps in one tablespoon melted butter for three minutes per side. Sprinkle three saltspoons salt over, add two tablespoons sherry and cook for two minutes more; keep briefly hot.
Step 5
Heat the remaining one tablespoon melted butter in a frying pan and fry the beef rounds for about three minutes per side until their centres reach 145°F. Rest for three minutes on a clean hot dish. Meanwhile broil the six raw bacon slices until fully cooked to 71°C and toast the six bread slices, trimmed to rounds the size of the beef.
Step 6
Arrange the beef on the six toasts in a crown on a hot dish, place the tomato fritters in the centre and put one mushroom on each beef round. Arrange the bacon around. Brown the separate half ounce butter lightly in the beef pan without burning, pour evenly over the beef and serve promptly.
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